Classic Caponata recipe | Epicurious.com

Name: Classic Caponata recipe | Epicurious.com
Cook time: 40 min
Total time: 40 min
Ingredients: 5 tablespoons olive oil; 1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes; 1 medium onion, cubed; 4 large garlic cloves, chopped; 1 14 1/2-ounce can diced tomatoes with Italian seasonings in juice; 3 tablespoons red wine vinegar; 2 tablespoons drained capers; 1/3 cup chopped fresh basil; Toasted pine nuts

3.5

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Cook Time: 40

Total: 40

Servings: 7

Cost: $4.60 /serving

Author : Doris Jacobson

Classic Caponata recipe | Epicurious.com

Ingredients

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5 tablespoons olive oil1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes1 medium onion, cubed4 large garlic cloves, chopped1 14 1/2-ounce can diced tomatoes with Italian seasonings in juice3 tablespoons red wine vinegar2 tablespoons drained capers1/3 cup chopped fresh basilToasted pine nuts

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Instructions

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Preparation Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil. Transfer caponata to serving bowl. Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold. (Caponata can be made 2 days ahead. Cover and chill.)